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Chicken Alfredo Stuffed Shells Recipe

Chicken Alfredo Stuffed Shells Recipe photo by Taste of Home

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These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.—Michele Sheppard, Masontown, PA

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Chicken Alfredo Stuffed Shells Recipe

Prep: 45 min. Bake: 40 min.

Yield: 10 Servings

45 40 85

Ingredients

1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

Directions

Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms.
In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened.
Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
If desired, cover and freeze unbaked shells for up to 1 month.
To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 10 servings.

Nutritional Facts 1 cup equals 684 calories, 45 g fat (26 g saturated fat), 195 mg cholesterol, 805 mg sodium, 32 g carbohydrate, 2 g fiber, 38 g protein.

Originally published as Chicken Alfredo Stuffed Shells in Country Woman February/March 2010, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Alfredo Stuffed Shells

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Reviewed on Oct. 18, 2011 by marrisa_s

I made this for company and it was absolutly delicious!! Everybody had seconds and loved it!!!

Reviewed on Sep. 06, 2011 by mar4bill

Awesome, amazing, to die for, were the comments at a womens water aerobics potluck. The last comment "to die for" may be accurate with 26 g saturated fat.

I'll not make often because of the fat, but will use for occasional special dinners.

Reviewed on May. 12, 2011 by justmbeth

Great recipe. I took the advice of others and cut down on the parmesan and I thought it worked well.

Reviewed on Mar. 31, 2011 by patriotsgrl

I made this for dinner last night (3/30/11) and it was delicious! My husband and son who are faily picky loved this. When I make this again I think I will add maybe 2/3c of parmesan cheese to the ricotta cheese mixture 1 1/2 C was too much and I think it over powers the taste of ricotta cheese. All in all a fantastic recipe. I brought the left overs to work and shared the rest of the shells with two of my co-workers and they both raved how delicious it was. Thank you for this recipe it's a keeper

Reviewed on Feb. 19, 2011 by skellybelly13

This recipe is a definite keeper. My husband and I loved it!! I did use less parmesan cheese and I added some broccoli.

Reviewed on Feb. 03, 2011 by LoveCooking4MyFam

This is a delicious recipe! My entire family loved it! :o)

Reviewed on Dec. 06, 2010 by hunybun

If I could add more stars to this one I would, it was excellent - 5 stars is not enough to rate this recipe!!!!

Reviewed on Nov. 15, 2010 by angelasandoval

Very rich & heavy...but oh so good! I did cut the parmesan cheese down (used only 1 c. in the filling, 1 c. in the sauce and 1/4 c. sprinkled on top) and used regular ol' white mushrooms.

Reviewed on Oct. 25, 2010 by charian

Delicious, and rich!

Reviewed on Apr. 12, 2010 by roundhouse

one of my husband's new faves...i did not have jumbo shells in the pantry so substituted medium shells, and instead of stuffing them just folded them into the cheese mixture. Also if in a hurry can use store bought jar of alfredo sauce to pour overtop. Great dish and definitely went straight into my recipe box!

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